Well, I have once again been confronted with the inanity of the Israeli financial system. I finally got through to my credit card company to figure out why the card doesn't work. It turns out that it's not actually a credit card, it's a prepaid card, and I haven't put any money on it yet. Not a problem, say I, I shall call the number with which you provide me and pop some of my money over there. Haha, silly me. The card can only be loaded with an Israeli credit card whose account-holder's ID number matches mine. I don't have an Israeli credit card, so this prepaid thing is not getting loaded any time soon. Growl. Though as Husbinator encouragingly pointed out, I got an answer to my question, and it was a full and complete answer. In truth, that was more than I thought I'd get, so I shouldn't be too frustrated: I succeeded! Ha.
In other stupid financial news, I finally figured out how to order checks from my bank. But they cannot be delivered to my house, only to a branch of the bank. Specifically, the checks can only be delivered to the branch of the bank in which I opened my account, which is in Beit Shean, which is an hour-and-a-half away in the best-case scenario. Ack!
In more soothing news, Mrs. Gordon gave me her "graham cracker" crust recipe, and I made it pretty successfully, so now I have that in my repertoire! Interestingly, even though Israeli stores don't carry graham crackers, they do carry graham cracker crusts. I guess it wouldn't hurt to check the price tag, but I made my assumptions and jumped straight to home-made.
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Graham Cracker Crust
1 1/2 cups finely crushed tea biscuits
2 T+2 t sugar
2 T+2 t honey (I don't suggest pouring from a full jar: there's a good chance gobs of honey will spill out the other side of the rim as you gently tilt to avoid getting a huge honey glob on the first side of the rim. Not from personally experience or anything, of course. Naturally, I reasoned this out before doing anything silly, so I can't tell you from personal experience that if you pour in nearly twice as much honey as the recipe calls for, the crust will taste a little too honey-y, but will still come out okay.)
1/2 t ground cinnamon
6 T melted margarine
Mix everything together, press into one 8- or 9-inch pie plate, and bake at 375°F for 7 minutes.
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